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Steamed salmon teriyaki with wok-fried veggies

It's one of our best loved takeaways - and in the first of our new series, we will be showing you how easy it is to make Chinese food. On the menu today is steamed salmon teriyaki with wok-fried vegetables.

Steamed salmon teriyaki with wok-fried vegetables: Serves 2


2-4 salmon fillets, skin on1 teaspoon of mirinPinch of freshly ground rock salt/sea saltPinch of ground white pepper

For the teriyaki sauce

1 teaspoon of groundnut oil1 teaspoon grated garlic1 teaspoon grated ginger50-100ml light soy sauce50-100ml mirin2 teaspoons soft brown sugar

For the wok-fried vegetables

2 cloves garlic, peeled and finely chopped1 red chilli, deseeded and finely chopped300g Tenderstem broccoli, washed, sliced on the angle into 2 inch pieces1 medium carrot, top, tailed, peeled and sliced on the angleDash of water1-2 teaspoon low sodium light soy sauce


  • Place the salmon fillets in a heatproof plate that fits inside the bamboo steamer. Season the fish with the seasoning ingredients. Fill the wok halfway full of water, bring to boil. Place the steamer on top of the wok and put the lid on and steam for 10 minutes on medium heat.

  • Prepare the vegetables

  • Heat a small pan on medium heat, and add the groundnut oil. Fry the garlic and ginger for a few seconds to release their aroma and then add the soy sauce, mirin and sugar and cook on medium heat for 5minutes. As the sauce bubbles, take off the heat and set aside. The sauce should be glossy and syrupy and coat the back of a spoon nicely.

  • Remove the steamer from the wok, pour out the water. Heat on high heat and add the peanut oil, swirl the oil in the wok. Add the garlic, red chilli and stir-fry for a few seconds to release their aroma. Then add the Tenderstem broccoli, carrots and wok fry for two minutes. (Adding a small splash of water around the edges of the wok to help create some steam). Once the vegetables have softened, season with a small splash of low sodium light soy sauce, give it one final toss and remove from heat.

  • For one portion, gently remove the cooked salmon fillet from the steamer, place on a warm serving plate, serve with a side of the wok fried broccoli and carrots. Dress the salmon with the teriyaki sauce and serve immediately.

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Logo of Lorraine
itv |

Weekdays 9am